WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

( An ISO 9001:2015 Certified International Journal )

An International Peer Review Journal for Medical Science and Pharma Professionals
World Journal of Advance Healthcare Research (WJAHR) has indexed with various reputed international bodies like : Google Scholar , Index Copernicus , SOCOLAR, China , Research Bible, Fuchu, Tokyo. JAPAN , Cosmos Impact Factor , Scientific Indexing Services (SIS) , UDLedge Science Citation Index , International Impact Factor Services , International Society for Research Activity (ISRA) Journal Impact Factor (JIF) , IFSIJ Measure of Journal Quality , Scientific Journal Impact Factor (SJIF) , International Scientific Indexing, UAE (ISI) (Under Process) , International Impact Factor Services (IIFS) , Web of Science Group (Under Process) , Directory of Research Journals Indexing , Scholar Article Journal Index (SAJI) , International Scientific Indexing ( ISI ) , 

ISSN 2457-0400

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Indexing

  Indexing

  • Google Scholar
  • Index Copernicus
  • SOCOLAR, China
  • Research Bible, Fuchu, Tokyo. JAPAN
  • Cosmos Impact Factor
  • Scientific Indexing Services (SIS)
  • UDLedge Science Citation Index
  • International Impact Factor Services
  • International Society for Research Activity (ISRA) Journal Impact Factor (JIF)
  • IFSIJ Measure of Journal Quality
  • Scientific Journal Impact Factor (SJIF)
  • International Scientific Indexing, UAE (ISI) (Under Process)
  • International Impact Factor Services (IIFS)
  • Web of Science Group (Under Process)
  • Directory of Research Journals Indexing
  • Scholar Article Journal Index (SAJI)
  • International Scientific Indexing ( ISI )

Abstract

THE EFFECT OF ADDITION OF INULIN AND JERUSALEM ARTICHOKE POWDER ON THE NUTRITIONAL AND SENSORY PROPERTIES OF BREAD

Esen Yeşil* and Beril Köse

ABSTRACT

The study aimed to compare the nutritional and sensory properties of bread types. In this study, 5 bread types were examined, including standard (STD) and inulin added breads with 5% (I-5) and 10% (I-10) powdered inulin, 5% (J-5) and 10% (J-10) Jerusalem artichoke powder form. Volume, crust colour and texture the difference between 5 different types of bread is found to be statistically significant (p<0,05). According to multiple comparisons, for sensory parameters volume, crust colour and texture breads with J-10 and I-5 were statistically differ from other three types of bread. There were not statistically significantly different between 5 type breads in terms of the General Appreciation Preference parameter. The total score of J-5, I-10 and STD breads were not differ statistically significantly. Two-dimensional multidimensional scaling resulted with a strong correlation (RSQ=0,82). J-10 and I-5 plotted in the same quadrant, they were found to be close to each other. Considering its positive effects on health and acceptable sensory analysis results, the addition of inulin as a functional food is remarkable.

[Full Text Article]